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Sheet Pan Maple Mustard Chicken

Prep Time 15 min

Total Time 30 min

Meal Type Lunch, Dinner

Servings 4



2 Tbs fresh oregano, chopped (or 1 teaspoon dried)

2 Tbs Dijon mustard

2 Tbs maple syrup

1 1/2 lb chicken breasts, skinless

4 cup butternut squash, peeled and cubed (about 1 pound)

1 sweet onion, chopped small

8 oz Brussels sprouts, trimmed and halved (about 2 cups)

2 Tbs olive oil

salt, to taste

pepper, to taste



  1. Preheat oven to 425°F. Place a large rimmed baking sheet in the oven (leave pan in the oven as it preheats).

  2. Combine oregano, mustard, and syrup in a small bowl.

  3. Cube squash, chop the onion, trim and halve Brussels sprouts.


  1. Brush 1/2 mustard-maple syrup mixture evenly over chicken breasts.

  2. Toss squash, onion, and spouts with remaining dressing in a small bowl.

  3. Remove hot pan from oven and line with parchment paper. Add chicken to the pan and spread vegetables around the chicken in an even layer.

  4. Bake at 425°F for 20-30 minutes or until chicken is done (until internal temperature of the chicken reaches 165° F) and vegetables are tender.


Sheet Pan Maple Mustard Chicken
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